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Oh yeah, this is it! Creamiest Mushroom Chicken Casserole is what you have been searching for. Nothing beats shredded chicken soaked up in the most delicious, creamy sauce. There are also a couple kinds of mushrooms and a bit of onion for variety and flavor. If you're hungry for some serious yumminess, the Creamiest Mushroom Chicken Casserole will be calling!
Oh yeah, this is it! Creamiest Mushroom Chicken Casserole is what you have been searching for. Nothing beats shredded chicken soaked up in the most delicious, creamy sauce. There are also a couple kinds of mushrooms and a bit of onion for variety and flavor. If you're hungry for some serious yumminess, the Creamiest Mushroom Chicken Casserole will be calling!
Ingredients
- 1/2 cup plus 2 tablespoons unsalted butter divided
- 1 (16-ounce) package fresh button mushrooms sliced
- 2 (4-ounce) packages fresh gourmet-blend mushrooms
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 1/2 cup all-purpose flour
- 1 cup chicken broth room temperature
- 1 cup heavy whipping cream room temperature
- 4 ounces cream cheese softened
- 4 cups chicken breasts boneless and skinless, cooked and shredded
- 1 tablespoon plus 1/4 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon celery salt
- 2 cups sourdough bread torn into pieces
- fresh parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a 12-inch ovenproof skillet over medium heat, melt 1/4 cup of the butter.
- Add the button mushrooms, the gourmet-blend mushrooms, the onion, and the garlic and cook, stirring occasionally, until they are softened and lightly browned, about 12 minutes. Pour the mushroom mixture into a large bowl.
- In the same skillet, melt 1/4 cup of the butter.
- Whisk the flour into the melted butter and cook, whisking frequently, until it is lightly browned and smooth, about 5 minutes.
- Gradually whisk the chicken broth and the heavy whipping cream into the flour-butter mixture until it is smooth.
- Cook the sauce mixture, whisking constantly, until it is thick and bubbly, about 5 minutes.
- Stir the cream cheese into the sauce mixture until it has melted.
- Transfer the skillet from the heat, then stir the mushroom mixture, the chicken, 1 tablespoon of the salt, the black pepper, and the celery salt into the sauce.
- In a medium microwave-safe bowl, melt the remaining butter on low heat.
- Stir the bread and the remaining salt into the melted butter until the bread pieces are well-coated.
- Sprinkle the chicken mixture with the bread mixture.
- Bake the casserole until it is golden-brown and bubbly, about 25 minutes.
- Transfer the skillet to a wire rack and let the casserole stand, about 10 minutes.
- Serve the casserole garnished with the parsley.
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